Recipe
for :
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Salmon and Smoked Haddock Fish Cakes
|
|
 This
recipe has been reproduced with the kind permission
of The North East of Scotland Fisheries Development
Partnership.
In
the Partnership's quest to promote haddock throughout
the United Kingdom, they contacted Grampian and celebrity
chefs for their assistance. This recipe was contributed
by Antony Worrall Thompson.
.
. . like to find out more and see the list of recipes
then <click
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Ingredients
275g
(9oz) haddock fillets
175g (6oz) salmon
Milk for poaching the haddock
275g (9oz) dry mashed potatoes
50g (2oz) melted butter
1 small onion, finely chopped and sweated in butter
2 teaspoons anchovy essence
2 hard boiled eggs, chopped
2 tablespoons chopped parsley
1 tablespoon chopped dill
Salt and ground black pepper
Flour for coating
Beaten egg for dripping
Natural breadcrumbs
50g (2oz) butter for frying
Method
- Cook
the haddock and salmon in seasoned milk (onion, carrot,
bay leaf, peppercorns and 2 cloves) until cooked.
- Remove
from the milk and when cool enough to handle, flake
the fish discarding any skin or bone. Combine the
haddock with the potato, butter, onions and anchovy
essence in a mixer with a dough hook, then fold in
the salmon, egg, parsley and dill by hand until well
combined, do not over-mix.
- Season
to taste. If the mixture is too dry at this point
add some of the haddock poaching milk.
- Divide
the mixture up into 4 equal amounts, then shape into
patties. Dip in the flour, egg and finally breadcrumbs
and reshape.
- Refrigerate
for 2 hours before use.
- Pan-fry
in butter for 5 minutes each side – keep warm
in the oven.
Assembly:
- Serve
one fish cake on a bed of buttered spinach surrounded
by parsley sauce.
Serves:
4
Antony
Worrall Thompson
for
The North East of Scotland Fisheries Development Partnership
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